Pumpkin Beignets

My amazing sister in law found this recipe for me. I love beignets, and Disneyland! This is a great fall combo that makes me really want to be in Disneyland at this very moment.

Try them you will not be disappointed.

Pumpkin Beignets

Club 33, Disneyland Park

Makes 24 beignets

Pumpkin Beignets

• 1/2 teaspoon dry yeast


• 1/4 cup warm water (105º)


• 4 cups all-purpose flour


• 1 cup canned pumpkin puree


• 1/4 cup sugar


• 1/4 cup heavy cream


• 1/4 cup hot water


• 1 egg


• 2 tablespoons vegetable shortening


• 1/2 teaspoon salt


• Vegetable oil, for frying

Maple Glaze

• 3 tablespoons butter


• 1/4 cup maple syrup


• 1 cup powdered sugar

For pumpkin beignets:

1. Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.

Combine flour, pumpkin puree, sugar, heavy cream, hot water, egg, shortening, and salt in a

large bowl; stir in yeast mixture. Mix dough just until combined and smooth. Let dough rest in

bowl, covered with a clean kitchen towel, 30 minutes.

Transfer dough to a well-floured surface. Pat to about 1/4-inch thickness and cut into 2-inch

squares. Cover with a clean kitchen towel and let dough rise in a warm, draft-free area, about 1

to 1 1/2 hours.

Heat 3 inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry

beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side.

Remove with tongs or a slotted spoon and place on paper towels to drain.

For maple glaze:

1. Combine butter and maple syrup in a medium microwave-safe bowl. Microwave until butter

melts. Whisk in powdered sugar until smooth.

Drizzle warm beignets with maple glaze and serve immediately.